Dried fruit vegetable pilaf - Xinjiang flavor

People in Xinjiang love to eat pilaf, which is a kind of food with reasonable main and non-staple food and scientific nutrition. Carrots are full of various vitamins and are known as "ginseng". Onion, which is called "skin bud" by Uighurs, can reduce blood lipids and soften cardiovascular system. This is a wonderful match! The carrots should be yellow, because the yellow ones contain high carotene, and the cooked rice is golden in color. As for onions, we should choose a large thin skin. People in Xinjiang like to use white onions. Because there is no meat, the rice has to be soaked in water. In this way, the rice heart is easy to open and does not rot, and it will not paste the pot because of the long cooking time. I added raisins, preserved Hami melon, walnuts and chickpeas, all of which are Xinjiang specialties. This kind of pilaf is not greasy, slightly sweet, and its color is yellow and bright.

Main Ingredients

• onion A moderate amount of
• Yellow and red carrots appropriate amount
• rice A moderate amount of

Auxiliary Ingredients

• Preserved cantaloupe appropriate amount
• Chickpea A moderate amount of
• Walnut A moderate amount of
• Raisins A moderate amount of

The ratio of rice to water: new rice does not serve, old rice is easy to serve, the ratio of old rice to water is 1:2, and the ratio of new rice is 1:1.5.Also, try to put less salt. If the salt tastes weak, you can add it in the pot. If it is salty, it will be troublesome and not delicious.